Mapo Tofu麻婆豆腐
The definitive Sichuan classic — silken tofu cubes braised with minced pork in a bold doubanjiang, chili, and Sichuan peppercorn sauce, finished with a cornstarch glaze. Numbing, spicy, and deeply savory in about 20 minutes.
Tofu
1 piece
Minced Pork
1 tbsp
1 tbsp
Sichuan Peppercorn
Soy Sauce
1 tbsp
1 tbsp
Sugar
3 piece
doubanjiang
1 tbsp
cornstarch
1 tbsp
soy-sauce
1 tbsp
dark-soy-sauce
1 tbsp
dried-chili
3 piece
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Prepare Tofu
Prepare a block of firm tofu. Cut into 2cm cubes, keeping them uniform for even cooking.
Blanch Tofu in Boiling Water
Place the tofu cubes in cold water, bring to a boil, then remove the tofu and set aside. This step firms up the tofu.
Stir-fry Minced Pork
Stir-fry the minced pork in oil until it changes color and is fully cooked through, breaking up any clumps.
Add Doubanjiang And Dried Red Chilies
Add Doubanjiang and Dried Red Chilies.
Stir-fry Until Red Oil Appears
Continue stir-frying the doubanjiang and chili until the oil turns vibrant red and the paste is very fragrant.
Toss Tofu to Absorb Flavor
Gently fold the tofu into the spicy mixture and let it simmer briefly so the tofu absorbs the flavors.
Add Soy Sauce and Sugar
Add half a tablespoon of soy sauce and half a tablespoon of sugar. Stir gently to combine without breaking the tofu.
Add Cornstarch Slurry
Stir in cornstarch slurry until sauce thickens. Top with scallions.
Transfer and Plate
Transfer the finished mapo tofu to a serving plate. The dish should have a glossy, spicy sauce coating each piece.
Serving Suggestion
Serve Mapo Tofu hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.